Basic Rheological Concepts

See, for example, Silberberg A. Basic rheological concepts Litt M, Wolf DP, Kahn MA. Functional aspects of mucus rheology Pringle R. Gastric mucus viscosity and peptic ulcer, all in Elstein M, Parke DV (eds) Mucus in Health and Disease. New York, Plenum Press, 1977, pp 181-190, 191-201,202-216. 

This Section aims to provide some basic introductory concepts of polymer physics, which are needed to understand the working principles of polymer nanofibers manufacturing technologies. This background information includes the glass transition behavior and the fundamental definitions of rheological and flow properties. Most of the materials described in this volume are processed or used in a prevalently amorphous state, which is the glassy state of... 

This book is intended to be useful to several types of reader. For those who have a basic knowledge of rheology but little experience with polymers, we have provided in the early chapters sufficient information about polymer physics and chemistry for an understanding of the later chapters. For readers who are currently active in polymer rheology and would like to know the state of the art with respect to quantitative relationships between molecular structure and rheology, the later chapters of the book provide this information. Thus, the book provides both an introduction to polymers and rheological concepts as well as an advanced treatment of potential interest both to polymer scientists and plastics engineers. 

This chapter first reviews general theoretical concepts and then proceeds to discuss relevant experimental results. It is assumed that readers are already reasonably familiar with basic rheological principles and techniques as set out in various texts. "Any review of this sort, of course, has some inevitable bias in coverage. In this instance it is towards the rheology of milk protein-stabilized emulsions—a topic of particular interest to the author. 

Covers all the basics of experimental rheology and includes a brief section on constitution equations and other theoretical concepts. 

Although the aim of the book is to provide an introduction to the field, it does so in a very applications-oriented manner. Thus, the focus of the book is practical rather than theoretical. In a systematic progression, beginning with the fundamental principles of petroleum emulsions, the reader is soon introduced to characterization techniques and fiow properties, and finally to industrial practice. Chapters 1-4 present the fundamental concepts and properties involved in emulsions within the context of their occurrence in the petroleum industry. Chapter 1 sets out the basic foundation for all subsequent chapters. Selected areas of special importance are then expanded in Chapter 2 on emulsion stability. Chapter 3 on characterization techniques, and Chapter 4 on rheological properties. All of these use petroleum emulsion examples for illustration, and in most cases cover the latest useful techniques available. 

M. Joly, Rheological Properties of Monomolecular Films, in Surface and Colloid Science, E. Matljevic, M., Vol. 5 Wiley (1972), Part I Basic Concepts and Experimental Methods, p. 1 Part II Experimental Results. Theoretical Interpretation, Applications, p. 79. (Extensive review with several illustrations further reading to secs. 3.6 and 3.7e.)... 

The transport of momentum, heat and mass, or in simpler terms the phenomena of flow, convection, heat conduction, and diffusion, are primarily studied by process engineers and in some aspects also by rheologists. Important though these topics are for the food technologist, they are not the subject of this book. However, some basic concepts are needed in various chapters this includes aspects of rheology and hydrodynamics. Furthermore, transport phenomena inside solidlike foods often are rather intricate, and this subject is also introduced in this chapter. 

Having attempted to delineate what this book is, it may be well to remind the reader what it is not. First of all, it is not a complete treatment -lacking among other topics discussions of crystalline polymers, solution behavior, melt rheology, and ultimate properties. It is also not written from the continuum mechanics approach and thus is not mathematically sophisticated. Finally, it is not a primer of polymer science. Familiarity with the basic concepts of the field is presumed. 

In order to illustrate these approaches, we need to consider some basic concepts of melt rheology. 

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